• For the sandwiches:
  • 1 loaf of brioche bread
  • 4 eggs, plus 2 yolks
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 1 tablespoon, plus 1 teaspoon canola oil
  • ¼ cup maple syrup
  • Pinch of Salt
  • For the creamy syrup:
  • 1 cup sweetened condensed milk
  • 1 cup Vermont maple syrup
  • ½ vanilla bean, scraped
  • ¼ cup water
  • 1 tablespoon vanilla
  • Pinch of salt
  • For serving:
  • Powdered sugar


  1. Make the sandwiches.
  2. Preheat oven to 350 degrees.
  3. In a mixing bowl, whisk together eggs, then add milk, heavy cream, vanilla extract, sugar, nutmeg, and cinnamon. Stir until combined.
  4. Slice the bread into 6, 2-inch, slices.
  5. In a large shallow plate, pour the egg mixture and soak a few slices of bread for 4 minutes, turning once.
  6. In a very large sauté pan over medium heat, add 1 tablespoon butter and 1 tablespoon oil. Add each slice of coated bread in batches. While cooking each batch, add more bread to the egg mixture to soak.
  7. Cook for 2 to 3 minutes on each side, until nicely browned. (When cooking the next batch, wipe the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked.)
  8. On a greased baking sheet, add the cooked bread and bake for 6 to 8 minutes. Keep warm in the oven.
  9. Make the creamy syrup.
  10. In a mixing bowl, whisk together sweetened condensed milk, Vermont maple syrup, vanilla bean, water, vanilla, and salt. Stir together.
  11. Next, inject creamy syrup into cooked bread by using a squeeze bottle to squeeze syrup mixture into center of toast, about half an ounce per toast.
  12. Once 2 slices are filled, layer them on top of each other (like a sandwich) - make sure the sides of the toasts that were injected are facing inwards.
  13. Garnish with powdered sugar and serve.